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Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo

Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo

Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant.

Chef Ulrik Jepsen has garnered a pretty impressive resume from several Michelin-starred restaurants across Europe, including The Waterside Inn, England and Søllerød Kro, Denmark.

Food Markets in Provence inspired him to become a chef and the smell of Boeuf Bourguignon was the responsible for his love to French cuisine. Cuisine in which the Canard à la presse (pressed duck) is a classic, and in À L’aise they really know how to prepare it, offering extraordinary culinary experience.

Although a press is needed (À L’aise one is made of silver!) and it’s not an easy preparation, Chef Ulrik Jepsen shared the recipe with us so here it is!

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Canard à la Presse (Pressed Duck) by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo

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  • Author: Chef Ulrik Jepsen
  • Yield: 6 1x


  • 4 duck breasts
  • 2 shallots
  • 50 g duck hearts
  • 4 pcs tonka beans
  • 50 g Butter
  • 1 orange
  • 1/2 teaspoon Salt
  • A dash of Cognac
  • 300 g duck sauce


  1. DUCK
  2. Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit)
  3. Rest for 12 minutes
  4. Let the duck rest so the juices reabsorb
  5. Cook for another 8 minutes, and then rest for a further 7
  6. The duck is seared on the outside while still relatively raw on the inside
  7. The bones are separated from the meat
  8. The breasts and thighs are brought back to the kitchen to be prepared
  9. The carcass and the organs will be put in the press (see below)
  10. SAUCE
  11. Cook the shallots in butter for around 3 minutes
  12. Add the Tonka beans for 2-3 minutes (for infusing)
  13. Add the orange juice
  14. Add the duck sauce
  15. Put the carcass and organs in the duck press to extract the blood
  16. Add the blood to the sauce and cook very slowly, adding salt and cognac
  17. Serve over the duck breast meat
  • Category: Main
  • Cuisine: French

Happy Cooking!

Restaurant À L’aise
Oslo, Norway

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